Salisbury Steak with Mashed Potato

Ingredients

• Potato

  Flesh and skin, raw

  3 Potato small or 510g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  4 oz or 113g

• Parsley

  Raw

  ¼ cup or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Ground Sirloin

  Ground beef - Meijer

  32 oz raw or 896g

• Worcestershire sauce

  5 tbsp or 85g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Saltines

  Crackers, (includes oyster, soda, soup)

  ½ cup, crushed or 35g

• Onions

  Raw

  3 tbsp chopped or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  2 medium or 220g

• Bay

  Castella

  1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sage

  Spices, ground

  1 ½ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Organic, Beef Broth, Low Sodium

  Pacific Foods

  1 ½ cup or 150g

Directions

1. (source: https://www.rachaelray.com/recipes/salisbury-steak-with-mashed-potatoes-and-parsnips-and-cress/)
2. Pre-heat the oven to 425°F. Put the potatoes in a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12-15 minutes. Drain the potatoes and return them to the hot pot. Add the milk or cream and mash. Stir in the parsley and season with salt, pepper and nutmeg, to taste. Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire sauce, the egg, cracker crumbs, grated onion, salt and pepper, to taste. Cover a baking sheet with parchment paper. Mix the meat to combine and form into four oval loaves, no more than 1 1/2 inches thick, and arrange them on a baking sheet. Drizzle with about 1 tablespoon EVOO and bake for 20 minutes. While the meat is in oven, in a medium size skillet over medium heat, add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste. Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes. Sprinkle in the flour and stir for 1 minute, then whisk in the stock and the remaining 2 tablespoons Worcestershire sauce and season liberally with black pepper, to taste. Cook for 1 minute to thicken the sauce. Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes alongside.

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